SERVES: 6-10 (8 RAVIOLI FOR A MAIN
5 RAVIOLI FOR A STARTER)

METHOD

Step 1
For the filling, place potatoes in a small saucepan covered in cold water over medium heat and bring to the boil. Cook for 15 minutes or until tender. Drain and mash using a ricer. Return mash to saucepan over a low heat, stirring continuously to prevent mash sticking, to help dry potato out and remove excess moisture. Allow to cool completely.

Step 2
Heat olive oil in non-stick frying pan over a low heat. Add onion, garlic and pancetta, stirring to combine. Cover and cook for 10 minutes or until onion is soft. Remove from heat and allow to cool.

Step 3
In a large mixing bowl place mashed potato, cooked onion mixture, egg yolks, parmesan, nutmeg, zest, salt and pepper together, stirring until well combined.

Step 4
For the ravioli, place 1 tablespoon of potato mixture in the centre of approximately 26 dumpling wrappers and brush the edges with egg white. Place a second dumpling wrapper on top and carefully seal the edges firmly, enclosing the potato filling.

Step 5
For the nut-brown butter sauce, place pancetta in a large frying pan over a medium heat and cook for 3 minutes until cooked through but not crispy. Add butter, stirring occasionally until melted and foamy bubbles start appearing. Stir occasionally until the milk solids caramelise and turn a golden brown. Add capers and sage leaves, stirring to combine and cook for 1-2 minutes. Remove pan from heat, add lemon juice and season with salt and pepper. Set aside until required.

Step 6
Bring a large pot of salted water to the boil. Add ravioli and cook for 5 minutes or until ravioli are cooked. Drain. Return to pan with nut-brown butter sauce, tossing gently until well coated. Serve immediately with chilli flakes.

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